We invited home cooks to send us their best recipe for a dish using Galaxy’s Vegan or Veggie Classic Plain or Garlic and Chive Cream Cheese. The First Place Winner, Julie Ann Zserdin, will receive $50 worth of Galaxy product. The Second Place Winner, Regina Weiland, will receive $15 worth of Galaxy product. Each winner will also receive a copy of Eating Well magazine’s new cookbook Eating Well: Fast & Flavorful Meatless Meals.
First Place: Julie Ann Zserdin
VEGAN STROGANOFF
Ingredients:
2 cups plain soy milk
2 8 oz. containers of plain or garlic Galaxy Cream Cheese
1 8 Oz container of vegan sour cream
2 large onions
2 large green peppers
1 large pkg. fresh mushrooms or lg can of mushrooms
2 large garlic cloves (2 Tbl. garlic powder)
1 bag of vegan crumbles
salt and pepper to taste
4 Tbsp allspice
2 cups vegan all wheat flat noodles ( or vegan noodle of choice)
Lightly brown onions, garlic, peppers, mushrooms in a small amount of olive oil. once translucent add milk, cream cheese, sour cream, crumbles, and spices to pan. Let simmer for an hour. Cook noodles in large saucepan with a tsp. of sea salt and 2 TBL. olive oil. drain when soft and rinse. Top noodles with vegan stroganoff.
The best part of being a vegan is the purity and peace of mind one experiences and the strong connection I feel to the animal kingdom. - Uri Geller
Second Place: Regina Wieland
STUFFED JALAPENOS
Ingredients:
6-8 large jalapeños
1 tub Galaxy Vegan Cream Cheese
8 oz vegan sour cream
2 Tbsp vegan mayo
2 Tbsp nutritional yeast
4 Tbsp southwest seasoning
2 tsp chili powder
¼ cup olive oil
Wet mix:
½ cup flour
½ cup soy milk
Dry Mix:
¼ cup flour
¼ cup cornmeal
¼ cup breadcrumbs
½ tsp chili powder
Heat oven to 400 degrees. Cut slit in jalapeños leaving the stem. Scrape out all the seeds. Whip together the Galaxy Cream Cheese, sour cream, mayo, and spices. Pipe mixture into the jalapenos. Mix the flour and soy milk together for the wet mix. Mix the flour, corn meal, bread crumbs and seasonings in a large bowl. Coat peppers in the wet mixture and then coat in the dry. Place peppers on a baking stone and bake for 15 minutes. Coat peppers with oil and cook for 10 minutes to brown.
